Roast beef with Citronella grass(xiang mao cao kao niu rou )

Roast beef with Citronella grass

Raw materials for roasted beef with Citronella grass

There are 1000g lean beef, 15g refined salt, 15g chili noodle, 5g xiangwumo, 8g Zanthoxylum noodle, 100g xiangmaocao and 100g mashed garlic.

Processing steps of roasted beef with Citronella grass

1. Rinse the beef, cut it into long pieces and loosen it with a wooden hammer. Add salt, hot pepper noodles, Chinese prickly ash noodles, mashed garlic and fragrant black powder, knead them well and marinate them for half an hour.

2. Take out the pieces of beef, bind them with Thyme grass, clamp them with bamboo slices, and bake them slowly on chestnut charcoal fire until the meat turns yellow and fragrant. The beef is ready to eat.

Characteristics of roasted beef with Citronella grass

Xiangwumo: also known as xiangnao, xiangding, xiangspicy willow, also known as Polygonum hydropiper. It is a perennial herb growing in subtropical mountains. It looks like willow. Its tip or leaf is chosen as spice. It has unique fragrance and obvious curative effect on gastrointestinal inflammation. This dish is fresh, fragrant, crisp, tender and spicy. It is a Lahu flavor dish.

Roast beef with Citronella grass

Xiangmaocao: also known as xiangnao, xiangding, xiangspicy willow, also known as Polygonum hydropiper. It is a perennial herb growing in subtropical mountains. It looks like willow. Its tip or leaf is chosen as spice. It has unique fragrance and obvious curative effect on gastrointestinal inflammation.

Raw materials required

Lean beef

1 000 G

Refined salt

10 g

chili powder

10 g

Fragrant black powder

5 g

Chinese prickly ash noodles

8 g

Thyme grass

100 g

mashed garlic

100 g

Cooking method

1. Rinse the beef, cut it into long pieces and loosen it with a wooden hammer. Add salt, hot pepper noodles, Chinese prickly ash noodles, mashed garlic and fragrant black powder, knead them well and marinate them for half an hour.

2. Take out the pieces of beef, bind them with Thyme grass, clamp them with bamboo slices, and bake them on chestnut charcoal fire slowly until the meat turns yellow and fragrant. The beef is ready to eat.

[process key]

[flavor characteristics]

This dish is fresh, fragrant, crisp, tender and spicy. It is a Lahu flavor dish.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xiang Mao Cao Kao Niu Rou